I started selling gourmet chocolate truffles under the name "Karen's Confections" in 2002. After working for twenty years in a couple of other fields, I made a career change. I attended a year of cooking school and considered becoming a pastry chef, but decided to open my own business instead. I began by selling my truffles at the annual Victorian Festival in Port Townsend, Washington. I was encouraged by a very positive response.

My truffles are expertly flavored and made entirely by hand from scratch in small batches using only the finest ingredients, including butter and cream from the Pacific Northwest. They are dipped in Callebaut Belgian chocolate and hand decorated. Callebaut chocolate is known for its smooth, creamy consistency. I pride myself on creating a truffle that is not only beautiful on the outside but also has a smooth, soft, out-of-this world interior with superior flavor.

Dark chocolate has been in the news quite a bit due to its antioxident properties. I believe there may be other health benefits when eaten in moderation.

Thanks to my family and friends for all their help and encouragement, especially to my mother, my sister Lorraine, my cooking teacher, Steve Lammers, and to Stacy at Pine Cone Gifts in Kingston.

Please take a chance and try some of the best truffles you'll ever have. If they last that long, truffles can be stored in a cool, dry area below 70 degrees F for up to two weeks. Keep away from direct sunlight. In case of food allergies, please be aware that some flavors contain nut products. Some are also made with a small amount of alcohol.